河豚鱼酱发酵菌株的筛选及其性能的研究

A study on screening and performance of fermented strains for puffer fish sauce

以自然发酵的河豚鱼制品为对象,通过试验从天然发酵河豚鱼制品中分离及系统筛选出优良的乳酸杆菌、葡萄球菌和酵母菌,经性能测定,筛选出优质乳酸菌株L003、葡萄球菌C07和酵母菌Y04菌株,以其作为微生物发酵剂,从而为河豚发酵鱼酱的提供前期基础。

Taking the naturally fermented puffer fish products as the subject,through experiments,the excellent Lactobacillus,Staphylococcus and yeast were screened out from the natural fermented puffer fish products.After performance testing,the high-quality strains L003 and grapes Coccus C07 and Saccharomyces Y04 strains were used as microbial starters to provide a preliminary basis for the fermented fish sauce of puffer fish.